GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
- Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
GEORGIA SPECIAL CAKE
This cake is so good! Im not a big cake eater but this one is so light and fluffy its hard not to love it!. Mandarin Oranges, Pineapple and Cool Whip give this cake a refreshing flavor. Also a very healthy dessert!
Provided by AubieGirl
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven according to box.
- In a bowl, combine cake mix, mandarin oranges, eggs and apple sauce.
- Grease a 9x13 pan and pour mix into it.
- Bake according to box.
- For the frosting, combine cool whip, pudding and pineapple; frost once cake has cooled.
- Best served cold and must be kept refrigerated.
Nutrition Facts : Calories 232.4, Fat 6.7, SaturatedFat 1.3, Cholesterol 62.9, Sodium 310.8, Carbohydrate 39.5, Fiber 0.9, Sugar 21.8, Protein 4.2
JAM CAKE
This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 1 tube or bundt cake
Number Of Ingredients 13
Steps:
- Cream butter and sugar.
- Beat in eggs, one at a time.
- Sift dry ingredients together.
- Add dry ingredients to creamed mixture alternately with buttermilk.
- Stir in vanilla.
- Fold jam (or preserves) into cake mixture.
- Turn into well-greased tube (angel food) or bundt pan.
- Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
- Let cool 15 minutes.
- Sift powdered sugar over it while still warm.
GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Spice Cake
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
- Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
TRIPLE-LAYER TENNESSEE JAM CAKE
This is from The Cake Mix Doctor. I haven't tried it yet, but I definitely will on the next special occasion (which is the only time I ever make cakes).
Provided by JeriBinNC
Categories Dessert
Time 48m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
- Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
- Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
- Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes.
- Quick Caramel Frosting:.
- Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes.
- Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.
Nutrition Facts : Calories 425.3, Fat 16, SaturatedFat 5.8, Cholesterol 56, Sodium 297.8, Carbohydrate 68.3, Fiber 0.8, Sugar 53.5, Protein 3.4
TENNESSEE JAM CAKE (VEGAN)
Make and share this Tennessee Jam Cake (Vegan) recipe from Food.com.
Provided by AlainaF
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cream together sugar and margarine.
- Add jam, vanilla, soy yogurt, and egg replacer mixed with water. Mix well.
- In another bowl, combine flour, baking soda, and spices.
- Add thus to sugar mixture alternately with soy buttermilk and stir well.
- Pour into greased and floured 9" pans, bake at 350 for 30 minutes.
- I usually frost this with a coconut-pecan frosting, which is just caramelized sugar and margarine mixed with shredded coconut, chopped pecans, and powdered sugar.
Nutrition Facts : Calories 449.2, Fat 9.1, SaturatedFat 2, Cholesterol 0.6, Sodium 371.1, Carbohydrate 88, Fiber 1.6, Sugar 52.6, Protein 4.1
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